A perfect dish for the buffet table on New Year's eve. Not only does it look spectacularly pretty, it's tangy cheesy flavour will have guests coming back for more.
Preparation: 25 minutes. Cooking time: 50 minutes. Resting time: 2 hours
3 eggs, separated
3 level tablespoons honey
70 g (2½ oz) butter, melted
120 g (4 oz) fresh goats’ cheese
50 g (2 oz) plain (all-purpose) flour
2 pinches of herbes de Provence (French herb mix)
370 ml (12½ fl oz) milk, at room temperature
100 g (3½ oz) dried figs, cut into small pieces
75 g (2½ oz) goats’ cheese log, diced
sea salt and freshly ground black pepper
22 cm (10 in) Savarin tin, silicone or greased with butter and lined with baking parchment
Preheat the oven to 150°C (300°F/Gas 2).
Beat the egg yolks with the honey and melted butter until the mixture is smooth. Incorporate the goats’ cheese. Add the fl our, then the salt, pepper and herbes de Provence. Beat for a few more minutes.
Gradually pour in the milk, whisking constantly.
Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
Scatter the pieces of fig in the bottom of the cake tin followed by the diced goats’ cheese. Pour the batter on top. Bake in the oven for 50 minutes. When the tart comes out of the oven it will wobble slightly.
Before turning it out, leave it to set in the fridge for at least 2 hours.
If you prefer, replace half of the goats’ cheese with Roquefort.
Serve with a red leaf salad, some dried figs and feta.
Garnish with fresh parsley.
This recipe is an extract from Magic Cakes: Three Cakes in One by Christelle Huet-Gomez (Hardie Grant, £9.99).